How adorable is this idea? A fresh panini, hollowed out and stuffed with cheese, pop the panini into the oven till the cheese gets all gooey and top up with cream of fresh tomato soup….heaven on a plate I tell ya.Here’s how you make itRecipe: Ina GartenIngredients3 tablespoons good olive oil1 1/2 cups chopped red onions (2 onions)2 carrots, unpeeled and chopped1 tablespoon minced garlic (3 cloves)4 pounds vine-ripened tomatoes, coarsely chopped (5 large)1 1/2 teaspoons sugar1 tablespoon tomato paste1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish3 cups chicken stock, preferably homemade1 tablespoon kosher salt2 teaspoons freshly ground black pepper3/4 cup heavy creamCroutons, for garnishDirectionsHeat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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